Summer Rolls ::: Peanut Sauce + Spicy Hoisin Dip

I love Asian influenced dishes.

I love fresh ingredients and healthier options.

I love dipping sauces.

This dish is obviously perfect to me! I was going to make these Sunday, but we were insanely hungover after my amazing bff’s (you might know her) engagement day/evening/all night party at the W in Ft. Lauderdale. Instead we were craving heartier things like these eggrolls that I am super jealous Sarah made.

Alyssa from Everyday Maven, one of my fave bloggers, chose this week’s FMP recipe. Head to her blog for the original recipe and for creative healthy dishes with lots of instructional photos! These really help for the rolling part of this recipe.

Prepare all ingredients (chop, slice, etc) and lay out in an organized work space. Make a bowl of water big enough to hold the rice paper sheets.

Grab a wooden cutting board. Put a sheet of rice paper in the water and let it soak for about 10 seconds, just until soft (don’t let it become too soft; it will continue to soften as you work).

Lay it on the cutting board. Lay a lettuce leaf toward the bottom third of one rice paper and top with a small amount of each filling ingredient (using no more than 1/2 cup per roll). Use a few pieces avocado, cucumber, scallion, carrot, for each. Use 3 shrimp and a small handful of vermicelli noodles for each. But make sure it is no more than 1/2 cup to be able to roll it.

Roll up the rice paper to enclose the filling, then tuck in the sides as you would a burrito; keep it fairly tight and continue rolling, then press the seam to seal.